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1
Warm chicken broth either on stove or in microwave.
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2
In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened.
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3
Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color.
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4
Add wine and stir until almost completely evaporated.
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5
Begin adding chicken broth, about 1/2 cup at a time.
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6
After each 1/2 cup addition of broth, stir frequently, until broth is almost evaporated and add the next 1/2 cup.
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7
Do the same for each addition of broth, stirring frequently.
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8
Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it.
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9
If rice is not done after the last addition, continue cooking as above adding additional 1/2 cups of broth until done. The entire process should take about 20 minutes.
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10
Remove from heat and stir in cheese, cayenne and pecans or pine nuts. You can also add the additional teaspoon of butter if you want it extra rich at this point.
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11
Adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use.
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12
Serve hot.
